Hattie A. Burr - The Woman Suffrage Cookbook: The 1886 Classic

Bibliographical Note

This Dover edition, first published in 2020, is a republication of the second edition of The Woman Suffrage Cook Book, Containing Thoroughly Tested and Reliable Recipes for Cooking, Directions for the Care of the Sick, and Practical Suggestions, Contributed Especially for This Work, originally edited and published by Mrs. Hattie A. Burr, Boston, in aid of the Festival and Bazaar, December 1819, 1886, and Country Store, April 2126, 1890. The four supplementary recipes have been incorporated into the main text, the Index has been omitted, and all original ads appear at the end.

Library of Congress Cataloging-in-Publication Data

Names: Burr, Hattie A., author.

Title: The woman suffrage cookbook: the 1886 classic / Hattie A. Burr.

Description: Mineola: Dover Publications, Inc., 2020. | This Dover edition, first published in 2020, is an unabridged republication of the second edition of The Woman Suffrage Cook Book, Containing Thoroughly Tested and Reliable Recipes for Cooking, Directions for the Care of the Sick, and Practical Suggestions, Contributed Especially for This Work, originally edited and published by Mrs. Hattie A. Burr, Boston, in aid of the Festival and Bazaar, December 1819, 1886, and Country Store, April 2126, 1890.

Identifiers: LCCN 2019047921 | ISBN 9780486842783 (paperback)

Subjects: LCSH: Cooking, American. | Cooking for the sick. | LCGFT: Cookbooks.

Classification: LCC TX715 .B968 2020 | DDC 641.5973dc23

LC record available at https://lccn.loc.gov/2019047921

Manufactured in the United States by LSC Communications

84278901

www.doverpublications.com

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2020

PREFACE

This little volume is sent out with an important mission. It has been carefully prepared, and will prove a practical, reliable authority on cookery, housekeeping, and care of the sick, especially adapted to family use. While many of the receipts are original, it is not claimed that all are so; but each has been thoroughly tested, and is vouched for as reliable by the contributor whose name is appended.

Among the contributors are many who are eminent in their professions as teachers, lecturers, physicians, ministers, and authorswhose names are household words in the land. A book with so unique and notable a list of contributors, vouched for by such undoubted authority, has never before been given to the public.

Grateful acknowledgments are due to the kind friendsmany of them in distant homeswho have so willingly contributed of their knowledge and experience for the accomplishment of this undertaking. I believe the great value of these contributions will be fully appreciated, and our messenger will go forth a blessing to housekeepers, and an advocate for the elevation and enfranchisement of woman.

HATTIE A. BURR

BOSTON, NOVEMBER 25, 1886

CONTENTS

BREAD AND YEAST

Bread

Boil one pint or one quart of milk, according to the quantity of bread required. Pour it on the flour, and stir with a spoon until of the consistency of what our grandmothers called popped robins. Add cold water, mixing with the hand. When cool enough not to scald the yeast, add a cup, and knead until it will not stick to the boardabout half an hour. Let it rise over night. Make into loaves or breakfast biscuit; let it rise again and bake.

MRS. JANE L. PATTERSON

Bread

Dissolve an ounce cake of Fleischmanns, or some other good compressed yeast, and a teaspoonful of salt, in a quart of lukewarm wettingeither milk, or water, or milk and water in equal proportionand gradually stir in flour with a wooden spoon until the dough is of sufficient consistency to be turned or lifted from the bowl in a mass. Add flour as desired, until it can be worked without sticking to the molding board or the fingers, then put in a warm earthen bowl, well greased, cover with a bread towel and blanket, and set to rise till light, which, if kept at a temperature of 75, will be in about three hours. As soon as sufficiently light, form into loaves or rolls, put into greased pans, cover as before, and again set to rise for an hour, or until light, and then bake. The surface of the dough should be lightly brushed with melted butter before it is set to rise, to keep it from becoming dry and hard, and the oven should be at the proper temperature when the bread is put in it, and should be kept so during the entire period of baking. If this recipe is strictly followed, and the yeast and flour are of good quality, it will invariably produce sweet, nutty-flavored, delicious bread and rolls.

MRS. EMMA P. EWING

Brown Bread

Three cups Indian meal, three cups rye meal, one cup molasses, one teaspoonful saleratus; work up with milk about as thick as johnny-cake, butter the steamer, pour in, cook about five hours.

MRS. SARAH R. BOWDITCH

Brown Bread

Two cups of Indian meal, two cups of rye meal, one cup of flour, one large cup of molasses, one teaspoonful of soda. Mix soft with warm water. Steam five hours.

MRS. ZILPHA H. SPOONER

Brown Bread

Two cups yellow corn meal, two cups sifted graham, two-thirds cup molasses, one-half cup raisins, one small teaspoon salt, one teaspoon full of soda; mix very soft, with buttermilk, sour milk, or cold water. Steam four hours, finish in the oven one-half hour. I prefer an earthen dish for the better cooking. A little less soda when water is used.

MRS. J. BLACKMER

Iowa Brown Bread

Ingredients: three cups corn meal, two cups rye meal, three cups sour milk, one cup molasses, one cup raisins, two teaspoons salt, three teaspoons soda. Process: sift the corn and rye meal together. Mix the milk, molasses and salt together. Dissolve the soda in a little warm water. Pour the dissolved soda into the milk and molasses, and, while the mixture is effervescing, pour it into the mealbeating with a wooden spoon until smooth. Grease a pudding-boiler and pour in the batter, a little at a time, adding the raisins in layers, until the mould is filled to within about two inches of the top. Cover closely, place in a kettle of boiling water and cook four or five hours, adding more boiling water as that in the kettle evaporates.

MRS. EMMA P. EWING

Steamed Brown Bread

One quart rye meal, a small pint Indian meal well sifted, three teaspoons Royal Baking Powder stirred thoroughly into the meal, half a cup molasses, two-thirds teaspoon soda dissolved in quite hot water with a piece of butter size of a large walnut. (The soda is for the rye meal and molasses.) Wet the mixture with warm water and milk or clear warm water. Steam in tin or earthen dish six or eight hours. It may be put into the oven half an hour or more to form a crust, if so liked.